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Macaron Tutorial

Friday, March 06, 2009

I can't quite tell if it is my mother's warm hugs or Spring pointing its nose that has me thinking in all shades of pinks, purple and reds lately. Greens too. Colors are starting to pop everywhere and everyone around me seem to have that awakened sense of things changing around them.

I have been sneaking some work time early morning and late nights but there is one particular thing I have been looking forward to when my parents said they'd come visit: sneaking into the bed with my mom after when dad gets up. Yep, I am slightly regressing and that is all fine by me! My dad gets up early and my mom likes to linger in bed just a half hour longer. When I hear his footsteps down the stairs, I fetch him a cup of coffee, kiss him "bonjour Papa" and make a rush for the bedroom. I love the morning sun there. It kisses you just so, making you want to roll over and just enjoy.I often told my mom that I like to pick up a book and start my day with a few pages up there, in the silence of the sun and the skyes around me. The other day when she asked why, I did not know how to explain it at first. Suddenly I felt a rush of peace and warmth. "It's like when you hug me. It's that moment when we are on the bed and chat with sleepy eyes and fuzzy brains."

Later that afternoon, I was flipping through some of the pastry magazines she brought me from home and I stumbled on the cutest little sables tarts, filled with raspberry jam, pink mousse cream and adorned with pink macarons. A fuzzy morning sun embrace. I turned to her and I said "That's it! That's how it feels when we share! Like a pink creamy tart with a bit of a crunch!" She replied "Well, we should bake some then!"

And we did... And we were quite happy to discover that they are also perfect during a passionate game of cards in the evening to calm every one's edge!!

My apologies if I am not around as much in the coming weeks and especially if I am extremely slow in visiting your blogs. Soon I'll be able to get a breather and park my brain on "Spring break" mode before new adventures I hope!

If you want to read more about the macaron recipe I used here, head over to Design*Sponge "In The Kitchen With" where Kristina asked me to provide a basic recipe to illustrate Matt Amerendiz's (Matt Bites) latest photo shoot. I dream of the day I would actually spend some time on a shoot with this super talented and genial photographer. Thank you Kristina!

In a stand mixer fitted with the paddle attachment, whip the butter and sugar until light and creamy. Add the egg yolks, one at a time, scraping the bottom and side of the bowl in between each addition. Add the flour and salt and beat until the dough just starts to come together. If the dough seems too crumbly, add some cream, one tablespoon at a time. Gather the dough into a ball, flatten it a little to a small disk and wrap it well in plastic wrap. Refrigerate one hour before using.

Preheat oven to 350F. Flour your work area well and start rolling the dough from the center out, lifting it from the work area every 2-3 times you roll over it. Do not be afraid to flour the work area well as you feel the dough getting warmer and softer.Cut out six 4 inch rounds and fit them inside six 3 inch tartlet molds pastry dough inside them, patting the dough in with your fingertips if needed. Place a small piece of parchment paper inside the tart shells, fill with beans or pie weights and blind bake for 12-15 minutes. Let cool to room temperature and remove the shells from the rings. Divide the raspberry jam evenly among the tart shells.

In a ramekin, sprinkle the gelatin over the water and let stand until you prepare the cream. In a medium bowl, whisk the sugar, egg and egg yolk together, add the cornstarch mixing until you get a smooth paste. Set aside.Meanwhile in a saucepan combine the milk and vanilla bean on medium heat until boiling. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling, (pour through a strainer if this happens). Remove vanilla bean. Place the egg mixture back into a medium saucepan and cook over medium heat until thick, stirring constantly. Add the jam, cook another 30 seconds and remove from the heat. Immediately add in the gelatin and stir until completely dissolved. Place a piece of plastic wrap on the surface of the cream so that it does not develop a skin as it cools to room temperature.Whip the heavy cream until stiff peaks form and gently fold it into the pastry cream. Pipe or spoon the mousse immediately in the cake rings. If you have any leftover, spoon into dessert dishes or glasses for quick snack.Decorate with a macaron and some chopped pistachios.

This is such a lovely post, you are like my daughter, she is 16 and she still comes to our room in the morning especially on weekends. Funny thing is she comes and lay next to me and then withing seconds she is sound asleep :-)Love the dessert.I am surprised the mousse is made with jam than real fruit, will try the mousse once.

Ah Helen, reading your blog makes me happy. If one day my grown up dughter (to turn 10 this month) feels the love you describe for your mother, I will know perfect contentment! I am making the Swedish Princess Cake for her family birthday party, and plan to add a layer of pistachio paste buttercream to the layers. Happy Spring!

Thanks for coming to visit me and leaving a comment. I've posted a special brioche recipe specially for you (although I imagine like me you rarely have any leftovers...): http://candidcake.blogspot.com/

I just did a comment but it didn't seem to 'take' so I hope I am not repeating myself....forgive me if there are two comments. This is pastel pink heaven, I can almost taste the dessert the pictures are SO perfect. Your styling is impeccable, the desserts are perfection, I am in awe..truly!! THANK YOU!!! Patricia

That's it. I've been following your blog for a while and I've decided that you need to write a book. Your stories are so touching, your photographs are stunning and your recipes are delicious. I'd definitely buy it.

I think no matter how old you are, you are always their little girl. In Chinese, there is a term of endearment (no no, not stinky egg like my parents called me): shing-gan which is literally heart-liver, two organs you cannot live without. Anyway, I imagine if you were Chinese, in addition to getting yelled at (even during the good times) your parents would call you shiao shing gan (little most precious). I made some pink macarons today a la your recipe :) But yours are so gorgeous. Hugs to you and everyone in the house, including Bailey! :)

The way you weave feeling and memories into your pastry creations is wonderful. I'm going through a bit of a stressfull time at work right now and it brings a smile to my face to read about your creations. Thank you!

Okay...please dont have the authorities come looking for me. But, I feel like a stalker. You know, one of those girls in junior high that imitate and copy everything you do? Well, I feel like one of those girls. Seriously...your recipes and your photos inspire me so much. I have never had a strong desire to cook sweets until I found you. You should write a book, but online is better. Okay...I admit it...Im a tartlette stalker.

Those macarons look fabulous! Pink is my favorite color too! I made your almond macarons with bittersweet ganache today! I just wanted to thank you for such a thorough tutorial. It made my macaron making endeavor easy and manageable. I aspire to make beautiful desserts like you one day!

Fantastic!it's really look like the original on the their websiteplease I would like to ask u one question please since i do not have the paper version of it do you use for the crust and the cream gerlais' recipe or is it yours because on the website the recipe they give for the mousse is differentsthank you in advance for your answerAnis

It sounds like such a lovely visit! Did your parents bring some of the hazelnut cream you wrote of before? That was one of the first recipes I read on here. Your art has inspired me in macaron making, and my chocolate macaron attempts have had lovely results! I would love to study some real pastry making informally. Experimenting will have to do for now though! Thank you for sharing your beautiful (and I'm sure delicious!!) creations!love,Cait

Always with the gorgeous macarons!I tried making them again yesterday and yet again, failed to get a whole batch that worked out properly... I'm working on it though, slowly but surely I'm getting there.

Jayme: you have got a good eye! I copied/pasted from another recipe I wrote and forget to take out the spice in the instructions. I did not use cardamom in this one but if you want you can add up to 1 teaspoon.

My dad always takes a Sunday afternoon nap. When I was a little girl I loved curling up with him. Now when I visit my parents sometimes I'll take advantage of a Sunday afternoon by doing some regressing myself. :-)

OH MY... that looks delightful!Ooooooh Helen... please let me borrow a photo for my post on Thursday... I will link back to you! I am having a virtual party and everyone would go WILD if I served your creation!!!Please let me know as soon as possible!!!You are truly FAB!ENJOY!Fifi

Helen, Your blog is an absolute delight to read. After reading about them for ages, and sampling more than my fair share from the Laduree counter in Harrods, I finally plucked up the courage to make macarons today, for the first time ever... it was nerve wracking...there was a scary moment when I'd over beaten the egg whites but I guess the macaron gods were smiling today as they turned out almost perfectly using your recipe.... they were round, smooth shiny domed, with feet that were initially perfectly high but only slight problem was that on cooling the feet sunk a little and squished out sideways, I wonder if you have any tips on how to avoid that in future? I let them rest for about 30mins to 1hr before putting them in the oven. May you continue to inspire us with your beautiful confections :) Fari